Regions of popularity: Throughout Germany
Beer type: Vollbier
Original extract: min. 11%
Alcohol content: appr. 4,8% vol.
Fermentation type: Bottom-fermenting
Characteristics: Light-golden, more strongly hopped beer with a fine, creamy foam
Brewing process: Fermentation at low temperatures
History: Beers brewed the Pilsener way have been around for roughly 150 years, first been served in the city of in Pilsen by Bavarian master brewer Josef Groll on Martins Day, 1842.
Serving conventions: Glass to be filled in 2 pulls over a maximum 3-minute period; best served around 8 degrees Celsius